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+ servings

Talong at Tuna Torta

Eggplant and canned tuna omelet with green onions.
Prep Time5 mins
Cook Time12 mins
Course: Main Course
Cuisine: Filipino
Keyword: how to cook omelette, torta, tortang talong, tuna omelet
Servings: 2 people
Calories: 887kcal
Author: Vanjo Merano


  • 5 ounces tuna canned
  • 1 piece eggplant
  • 1 piece onion chopped
  • 3 tablespoons green onion chopped
  • 2 pieces eggs
  • ¾ cup cooking oil
  • 3 cups water
  • Salt and ground black pepper to taste


  • Heat 3 tablespoons oil in a pan. Saute onion until soft. Add tuna. Continue to saute for 1 minute. Season with salt and ground black pepper. Set aside.
  • Boil water in pan. As the water starts to boil, draw incisions on the eggplant from top (below the stem) to bottom. Do this all around the vegetable. Boil both sides until tender. Remove from the pan and let it cool down. Discard the water.
  • Peel the skin off the eggplant. Lay it on a flat surface and then slide a fork to flatten it. Set aside.
  • Crack the eggs in a bowl. Beat and then season with salt. Set aside.
  • Heat remaining oil in a pan. Dip the eggplant in beaten egg. Fry one side in medium heat. Arrange sauteed tuna over the eggplant. Spread using a spoon or spatula. Pour some beaten egg over the tuna. Scoop hot oil from the same pan, and then pour over beaten egg. Do this until the eggs slightly cooks. This will keep the tuna intact and will prevent it from falling.
  • Top with chopped green onions and pour remaining egg mixture.
  • Carefully turn the eggplant over to cook the opposite side. Continue cooking until the color turns light to medium brown.
  • Transfer to a serving plate. Serve and enjoy!


Calories: 887kcal | Carbohydrates: 19g | Protein: 17g | Fat: 85g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 202mg | Potassium: 756mg | Fiber: 8g | Sugar: 11g | Vitamin A: 183IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 2mg